2. Whisk together 1 tsp tarragon, 2 tsp mustard, 1 tbsp vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
3. Heat a frypan with 1 tbsp oil over high heat. Season beef steaks with salt and pepper. Cook for 3-4 minutes, or until cooked to your liking. Set aside on a plate to rest.
4. Scatter baby spinach over roasted vegetables on the tray. Slice cooked steaks and arrange on top of vegetables. Spoon over dressing to taste.
Carrot leaves can be rinsed and scattered over the top of the finished dish.
Baby carrots 1 bunch
Purple carrots 3
Cannellini beans 2 x 400g
Beef rump steaks 600g
Baby spinach 1/2 bag (100g)
From your pantry:
oil (for cooking + olive), salt, pepper, apple cider vinegar, dijon mustard, dried tarragon.